If you have one too many pumpkins left in your patch, puree them, add some Plain Belfonte Yogurt and whip up some Yogurt Pumpkin Bread that’s perfect for those chilly fall mornings or as a morning treat for your office. Don’t forget to freeze some and save for mornings filled with family over the holidays.


2 cups flour
¾ tsp baking soda
1½ tsp cinnamon
½ tsp salt
¼ cup butter
1 cup sugar
1½ cups pumpkin puree
1/3 cup Belfonte Plain Yogurt (can substitute with Belfonte Greek Yogurt)
2 eggs
1 tsp pure vanilla extract
Chocolate Chips (optional)


Preheat oven to 350 degrees. Line loaf pan(s) with parchment paper and spray with cooking spray. In medium bowl combine flour, baking soda, cinnamon and salt. In large bowl, melt butter and add sugar, mixing until well blended. In large bowl add pumpkin puree, Belfonte Plain Yogurt, eggs and vanilla to the butter-sugar mixture until well blended. Slowly add in flour mixture until combined. Optional: Add a cup of chocolate chips and gently fold in. Pour batter into one large loaf pan or two smaller pans. Bake at 350 degrees for 1 hour or until a toothpick inserted comes out clean. Remove loaf with parchment paper and let cool for 10-15 minutes before slicing.

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